Blueberries are one of the few edibles native to North America and credited with being…

2 tbsp mixed seed, we used pumpkin, sunflower and flaxseed

Method

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.

Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.

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Comments, questions and tips

Really easy to make and super tasty, not too sweet and went well with a breakfast smoothie

chuckb69

15th Feb, 2017

3.8

Really easy, really nice!

Nicola Oliver

6th Sep, 2016

5.05

Fabulous breakfast alternative to boring toast etc. Super simple to make, I never really follow baking time guidelines just keep an eye until they're golden brown and insert a skewer to check. Very pleased they're not overly sweet. All the different elements of fruit were identifiable. Don't think I would change anything.

sazstrong82

22nd Jan, 2015

Really tasty and quick to make - perfect healthy snack to carry around when you are on the go!
As per comments, i cooked for a little longer. Also, I used SR flour as didnt have bicarb etc, forgot to put the cinnamon, used sunflower not rape seed oil and used normal oats not rolled oats - and they still tasted great (I also think they are sweet enough)

helenasbistro

10th Aug, 2014

My breakfast muffins are similar and use banana and honey in place of refined sugar whilst containing very little fat, find the recipe here: http://helenasbistro.wordpress.com/2014/03/02/breakfast-banana-muffins/ :)

danielbhattacharya

10th Aug, 2014

Declicious and really easy to make, I used (Tesco) Strong Wholemeal Flour, as well as Alpro Soya Yoghurt, No-Egg Egg Replacer, and Agave Syrup to make these vegan. Still tasted great and everyone loved them! Enjoyed with a cup of tea, here's a pic:
http://i.imgur.com/ZgXuooU.jpg

disco

27th Apr, 2014

3.8

Really easy to make. I used sultanas instead of blueberries. Not terribly sweet but this is a healthy recipe! Would definitely make again.

zapyapp

19th Jan, 2014

Forgot to rate it.

zapyapp

19th Jan, 2014

Very happy with these, will make them as a staple. Changed nothing. Very moist with the blueberries so make sure you spread them throughout each cake. Froze them to defrost for breakfast. Ate them on their own but very nice with yoghurt and/or extra fruit. Not very sweet but that was just fine for me. Agree they need an extra 5 mins. Thank you for a nice healthy breakfast recipe - I like baking.

ammewo

13th Jan, 2014

Cooked for the first time and love them! I used self raising wholemeal flour as it was what we had in the cupboard and worked perfectly just omitted the bicarb & baking soda. I can see these being a weekly bake for me and the children.

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